Isaiah's Pumpkin Muffins with Crumble Topping Recipe

Isaiah's Pumpkin Muffins with Crumble Topping Recipe photo by Taste of Home

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These tender muffins have a subtle pumpkin flavor and sugary topping that make them special. Fabulous warm, they make a quick gluten-free breakfast your whole family can love. —Silvana Nardone, New York, New York

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Isaiah's Pumpkin Muffins with Crumble Topping Recipe

Prep: 25 min. Bake: 25 min.

Yield: 12 Servings

25 25 50

Ingredients

1-3/4 cups gluten-free all-purpose baking flour
1 cup sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
3 teaspoons vanilla extract
TOPPING:
1/4 cup gluten-free all-purpose baking flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1/4 cup shortening
Confectioners' sugar, optional

Directions

In a large bowl, combine the flour, sugar, baking powder, pie spice and salt. In another bowl, combine the eggs, pumpkin, oil and vanilla. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
For topping, combine the flour, sugar, brown sugar and pie spice; cut in shortening until crumbly. Sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Dust with confectioners' sugar if desired. Yield: 1 dozen.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 1 muffin (calculated without confectioners' sugar) equals 306 calories, 15 g fat (2 g saturated fat), 35 mg cholesterol, 229 mg sodium, 42 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Isaiah's Pumpkin Muffins with Crumble Topping in Healthy Cooking October/November 2010, p11